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Dry white wine

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tomself Jan 15, 2007 08:26 PM

When a recipe calls for dry white wine, what do you normally use?

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  1. kloomis RE: tomself Jan 15, 2007 08:46 PM

    I live near the Finger lakes region of NY, which produces some nice white table wines- that is what I normally use. Or a Chablis would do. I will use chardonnay in a pinch.

    1. Candy RE: tomself Jan 15, 2007 08:48 PM

      Most often dry vermouth, Noilly Pratt to be exact. That is what Juila used and my mom.

      2 Replies
      1. re: Candy
        Karl S RE: Candy Jan 15, 2007 11:28 PM

        Yes, always have NP (and only NP) dry vermouth on hand; it keeps better after being opened.

        1. re: Candy
          LulusMom RE: Candy Jan 16, 2007 12:32 PM

          I do the NP vermouth thing too, and I think things taste just as good as they would with something fancier.

        2. d
          dijon RE: tomself Jan 15, 2007 08:49 PM

          Whatever you will drink with the meal is a great answer. I usually have a cheap white avalable if nothing else. Currently that is a closeout Yellowtail Reserve chardonnay. I would avoid an overoaked california chardonnay. Also, never buy cooking wine, they are usually worthless, too sweet. Sauvignon Blanc, Viognier, Chenin Blanc and dry champagne would all work fine. Riesling and Sauternes would generally be too sweet. Most of the American jug white wines are not worth drinking but might suffice if not too sweet. Sometimes I have a couple bottles of wine that are starting to madeirize, go bad, that I will reserve and use when cooking, that seems ok also. Doug

          1. y
            Youffraita RE: tomself Jan 15, 2007 08:57 PM

            For something like linguini in clam sauce, a decent Pinot Grigio; otherwise, I agree with dijon.

            1. v
              Val RE: tomself Jan 15, 2007 09:32 PM

              I always use whatever I enjoy to drink, so that would be a sauvignon blanc, once in a great while a chardonnay.

              1. Olivia RE: tomself Jan 15, 2007 10:06 PM

                Like Candy, I too use dry vermouth.

                I am a big wino, and actual wine doesn't last long enough for me to have an extra bit to use in cooking.

                7 Replies
                1. re: Olivia
                  d
                  DGresh RE: Olivia Jan 15, 2007 10:22 PM

                  I usually buy those 4 packs of mini bottles for cooking; they have .75 cup which is a typical amount needed-- I usually buy the Pinot Grigio (not much choice in this type of wine!)

                  1. re: DGresh
                    s
                    SuzMiCo RE: DGresh Jan 15, 2007 11:31 PM

                    That's smart. If I'm not having guests, when I cook with white wine I usually end up throwing some out. Where do you get those?

                    1. re: SuzMiCo
                      d
                      DGresh RE: SuzMiCo Jan 16, 2007 09:50 AM

                      all the liquor stores around me sell them (I'm in NY)

                      1. re: SuzMiCo
                        Katie Nell RE: SuzMiCo Jan 16, 2007 12:48 PM

                        World Market has stuff like that a lot of times. They also have half sized bottles of some wines.

                      2. re: DGresh
                        t
                        tunapet RE: DGresh Jan 16, 2007 12:00 AM

                        I buy them too and in my neck of the woods we have a pretty good selection. I keep on hand some Cab and Chardonnay which are great if I don't need much and don't want to open a bottle.

                        1. re: tunapet
                          mamaciita RE: tunapet Feb 21, 2008 12:57 PM

                          I bought a 4-pk of Stone Cellars (Beringer) Pinot Grigio for soup-making, and the two pots I've made so far have turned out ridiculously sweet. I want to utilize the 4-pk principle for cooking, but I clearly need help choosing a DRY white wine--which ones (specifically) do you use?

                        2. re: DGresh
                          s
                          safemnt RE: DGresh Feb 21, 2008 06:54 AM

                          Hi - I'm a newbie and a late commer to this topic - I live in MI and can purchase the 4-pk of various wines at some Kroger stores. It is the only place I've ever seen them. I wish more places would carry them. I waste so much wine when I buy a bottle just for cooking purposes.

                          I don't kow much about wine - Does anyone have a link to a good website that lists types of wines (dry, sweet, etc)?

                      3. a
                        Anne RE: tomself Jan 15, 2007 11:55 PM

                        DH and I don't like to drink white wine, so I usually have a bottle of "Two Buck Chuck" Chardonnay on hand for when a recipe calls for it!

                        3 Replies
                        1. re: Anne
                          j
                          JackDunkin RE: Anne Feb 22, 2008 04:17 PM

                          In all sincerity, good for you! $2 Buck Chuck is a decent choice for those who don't want "cooking wine" or aren't wine drinkers.

                          1. re: JackDunkin
                            g
                            ginnyhw RE: JackDunkin Feb 24, 2008 05:03 AM

                            It is indeed but go for the Sauvignon blanc instaed- the Chardonnay can be oaky.

                          2. re: Anne
                            r
                            rdcole RE: Anne Sep 7, 2010 09:33 PM

                            I use Oak Leaf Chardonnay from Wall Mart.
                            We call it $3 Buck Chuck, an obvious ripoff from the west coast.

                          3. revsharkie RE: tomself Jan 16, 2007 12:21 AM

                            It sort of depends on what I'm doing and what the wine tastes like. I remember poaching some red snapper once and I got a real nice, fairly strongly-flavored chardonnay for that. But I'm going to poach some tilapia this week, and figured chardonnay would be overpowering, so I got a pinot grigio in the hope it would be a little lighter. (Hope so, anyway; I don't know a ton about wine but the last pinot grigio I tried was mild and fruity without being too heavy and strong.)

                            1. SanseiDesigns RE: tomself Jan 16, 2007 01:50 AM

                              The basic rule is cook with something you will drink. That being said, don't make it the expensive stuff (save that for the glass!), but no swill either. Sauv Blanc and Pinot Gris/Grigio will have a higher level of acidity than, say a Chenin Blanc. Chardonnay's can vary depending on region and vintage. Viognier is wonderful in delicate seafood dishes, though not as 'dry' as the others. I find Vermouth to be an odd addition since it derives its flavours from the addition of herbs and other additives (though I never say no to a wave over my martini!).

                              1. w
                                walker RE: tomself Jan 16, 2007 09:36 AM

                                Do you have a beverages & more where you live? When I need a good dry white, I buy Trimbach pinot blanc. Whatever is left is delicious to drink.

                                1. a
                                  ali patts RE: tomself Jan 16, 2007 09:59 AM

                                  Ultimately it depends, if I'm going to drink the remainder of the bottle with the meal then chablis, chardonnay, pouille fume or fuisse. If not then a smaller quantity of noilly pratt which I find tastes fruitier hence the reduced amount - although in my risotto...

                                  1. Shane Greenwood RE: tomself Feb 21, 2008 07:47 AM

                                    Big House White from Bonney Doon. A surprisingly tasty wine to cook with for the price.

                                    1. pikawicca RE: tomself Feb 21, 2008 03:27 PM

                                      If a recipe calls for a cup or less, I use NP vermouth. If the wine component is the main flavoring agent, however, I'll use a much more expensive wine: Pinot Gris, unoaked Chard, etc.

                                      1. OCAnn RE: tomself Feb 21, 2008 03:37 PM

                                        I usually use Pinot Grigio or a $2 Chuck Chardonnay. If you have any extra, freeze them in ice cube trays for future use.

                                        20 Replies
                                        1. re: OCAnn
                                          pikawicca RE: OCAnn Feb 21, 2008 03:51 PM

                                          I'm sorry, but that $2 stuff tastes like weasel piss. Excuse my French, but it's very, very bad.

                                          1. re: pikawicca
                                            OCAnn RE: pikawicca Feb 21, 2008 08:29 PM

                                            LOL. I can always rely on you to use polite, exquisite language. I buy my wine from either Costco or the local well stocked liquor store w/an owner who holds tastings. But for Mr OCAnn and others new to cooking, $2 Chuck works well. I wouldn't go so far to call it piss, but it certainly fills a niche.

                                            1. re: pikawicca
                                              Shane Greenwood RE: pikawicca Feb 22, 2008 03:15 PM

                                              I have to agree. $2 Buck Chuck isn't fit for cooking or drinking. I guess one should drink what they like, but I have a hard time with this one when there are so many better wines under $10.

                                              1. re: Shane Greenwood
                                                j
                                                JackDunkin RE: Shane Greenwood Feb 22, 2008 03:25 PM

                                                I bet you couldn't tell a Grgich Hills chardonnay from $2 Buck Chuck chardonnay in a cooked meal.

                                                1. re: JackDunkin
                                                  Shane Greenwood RE: JackDunkin Feb 22, 2008 03:29 PM

                                                  Speculation aside, I wouldn't cook with a wine that I wouldn't drink.

                                                  1. re: JackDunkin
                                                    pikawicca RE: JackDunkin Feb 22, 2008 03:30 PM

                                                    If you're talking 1/4 cup, maybe not. If you're talking 2 cups or more, you're wrong.

                                                    1. re: pikawicca
                                                      j
                                                      JackDunkin RE: pikawicca Feb 22, 2008 03:35 PM

                                                      You're wrong. I used a whole bottle in making a large batch of stew ...and had four different empty bottles on the counter. No one guessed it was the $2 Buck Chuck.

                                                      If the $2 Buck Chuck were priced at $10, a lot more people would say or admit that it's their default table wine.

                                                      1. re: JackDunkin
                                                        Shane Greenwood RE: JackDunkin Feb 22, 2008 03:43 PM

                                                        Hey Jack, if it works for you then fine. But a lot of people don't care for the stuff either in a glass or in a dish. I find that the off-notes in 2BC are much more pronounced when reduced.

                                                        1. re: Shane Greenwood
                                                          k
                                                          karenfinan RE: Shane Greenwood Feb 22, 2008 05:13 PM

                                                          here's the thing about $2 buck.. it varies, hence the cheap price. 1 batch will be from a particular processing plant ( yes not small batch wineries, but neither is anything else mentioned here) and athe next batch from somewhere else. I've had relatively great bottles, and I've had chemical swill...

                                                          1. re: karenfinan
                                                            LulusMom RE: karenfinan Sep 8, 2010 07:53 AM

                                                            Absolutely!

                                                        2. re: JackDunkin
                                                          pikawicca RE: JackDunkin Feb 22, 2008 03:46 PM

                                                          Well, if it tastes good to you, by all means cook with it. I won't be joining you.

                                                          1. re: pikawicca
                                                            j
                                                            JackDunkin RE: pikawicca Feb 22, 2008 03:48 PM

                                                            I didn't ask you to join me.

                                                            1. re: JackDunkin
                                                              pikawicca RE: JackDunkin Feb 22, 2008 03:55 PM

                                                              Sorry, I meant to respond to Shane. I'm certainly not suggesting anything salacious in any event.

                                                              1. re: pikawicca
                                                                j
                                                                JackDunkin RE: pikawicca Feb 22, 2008 03:57 PM

                                                                Sure you were.

                                                                1. re: JackDunkin
                                                                  diablo RE: JackDunkin Feb 22, 2008 04:00 PM

                                                                  LOL

                                                                  1. re: JackDunkin
                                                                    pikawicca RE: JackDunkin Feb 22, 2008 04:30 PM

                                                                    Dream on, Jack.

                                                                    1. re: pikawicca
                                                                      j
                                                                      JackDunkin RE: pikawicca Feb 22, 2008 10:07 PM

                                                                      More like a nightmare.

                                                                  2. re: pikawicca
                                                                    Shane Greenwood RE: pikawicca Feb 23, 2008 06:27 AM

                                                                    Huh? I'm not saying it tastes good. I'm totally saying the opposite. I wouldn't put 2BC in anything. I think Karen has a great point about how it varies. That might explain why it's always such a polarizing topic on CH.

                                                      2. re: pikawicca
                                                        j
                                                        JackDunkin RE: pikawicca Feb 22, 2008 08:04 PM

                                                        And how would you know how weasel piss tastes?

                                                        1. re: JackDunkin
                                                          Shane Greenwood RE: JackDunkin Feb 23, 2008 06:27 AM

                                                          Just taste a glass of 2 Buck Chuck and you'll know.

                                                    2. jayt90 RE: tomself Feb 21, 2008 08:03 PM

                                                      I have had good luck with Shao Xing cooking sherry. Mostly for everyday French country fare, however, NP is too herbacious, doesn't smell right.

                                                      1. j
                                                        Jack_ RE: tomself Feb 22, 2008 12:47 PM

                                                        Usually dry vermouth, Cinzano,

                                                        Other than that I'd use sauvignon blanc. The oakiness of chardonnay is no good and a pinot grigio is too thin

                                                        1. h
                                                          Harters RE: tomself Feb 22, 2008 03:12 PM

                                                          Whatever's in the house. Usually a Sauvignon Blanc.

                                                          1. diablo RE: tomself Feb 22, 2008 03:30 PM

                                                            Since I am usually drinking a dry white wine, I just put in whatever I have open that night. Unoaked chardonnay works well with most things....

                                                            1. j
                                                              JackDunkin RE: tomself Feb 22, 2008 04:15 PM

                                                              Cakebread Chardonnay...but I order those by the case.

                                                              1 Reply
                                                              1. re: JackDunkin
                                                                Shane Greenwood RE: JackDunkin Feb 23, 2008 06:35 AM

                                                                Which one do you buy? I usually avoid cooking with Chardonnay because I don't care for the flavors from malolactic fermentation and oak. I stick to the SVs and lower priced blends for cooking. But I know some Chardonnay makers are creating more of a Burgandy style, which can be great for cooking. Just curious which Cakebread you've had success with.

                                                              2. vicarious RE: tomself Feb 23, 2008 07:44 AM

                                                                A recent article in the New York Times supports cooking with the cheap stuff--even if you wouldn't drink it: http://www.nytimes.com/2007/03/21/din....

                                                                2 Replies
                                                                1. re: vicarious
                                                                  j
                                                                  JackDunkin RE: vicarious Feb 23, 2008 03:25 PM

                                                                  My point exactly. Thanks for the link.

                                                                  1. re: vicarious
                                                                    magnoliasouth RE: vicarious Dec 16, 2012 09:41 PM

                                                                    Love that! Clearly the ones above haven't read it. lol!

                                                                  2. katydid13 RE: tomself Feb 24, 2008 06:25 AM

                                                                    Sauvignon Blanc

                                                                    1. t
                                                                      takadi RE: tomself May 1, 2008 05:33 AM

                                                                      I have a bottle of gerwertztraminer lying around. Too sweet of a wine too use for cooking?

                                                                      3 Replies
                                                                      1. re: takadi
                                                                        MMRuth RE: takadi May 1, 2008 05:34 AM

                                                                        I believe Patricia Wells has a recipe for cooking mussels with that wine. I wouldn't use it though if a recipe calls for a dry white wine.

                                                                        1. re: takadi
                                                                          t
                                                                          tpn423 RE: takadi May 1, 2008 07:55 PM

                                                                          Gewurtz can be great in a pork recipe, or anything with an asian flair (fresh ginger, asian spices). One of my favorites is a pork roast braised with Granny Smith apples in Gewurtz. Cheers!

                                                                          1. re: takadi
                                                                            pikawicca RE: takadi Jun 17, 2011 05:37 PM

                                                                            This is an old, old post, but my daughter had a glass of Alexander Valley Gewurtz last night, and it was very good -- quite dry.

                                                                          2. greedygirl RE: tomself May 1, 2008 07:42 AM

                                                                            Another vote for dry vermouth. Noilly Pratt if possible. Or I may use a bit of the wine we're going to drink with dinner.

                                                                            1. s
                                                                              Smileelisa RE: tomself May 1, 2008 12:01 PM

                                                                              I use Swedish Hill from the fingerlakes. It is a nice white table wine

                                                                              1. e
                                                                                ErikaK RE: tomself May 1, 2008 02:01 PM

                                                                                Most of the time, especially when the wine gets reduced to nearly nothing in the prep, I use dry vermouth too. If it is really intrinsic to the dish though (for example chicken in riesling, etc) I use the proper vareital, I just buy an inexpensive California bottling.

                                                                                1. carswell RE: tomself May 1, 2008 03:51 PM

                                                                                  In small quantities, like for deglazing a frying pan, leftover neutral white* or vermouth as often as not. The problem with vermouth is that it's flavoured with herbs and spices, making it unsuitable as a neutral braising or poaching liquid or for boiling down, which concentrates those flavours. In such cases, an inexpensive, neutral dry white, with "neutral" meaning unoaked and not made from an aromatic grape variety like Gewurztraminer, Riesling, Viognier, Muscat or Sauvignon Blanc. For example, a white Côtes du Rhône, any number of Spanish or Italian whites, cheap Chardonnay from France or Eastern Europe, or locally produced whites made from Seyval. The exception is, of course, dishes that are built around an aromatic white: chicken braised in Riesling or Vin Jaune, etc.

                                                                                  *If you occasionally have wine leftover, freeze it until you need it for cooking. Works fine for white, red or rosé. I often keep a screwtop bottle in the freezer and just pour in the tail end of whatever bottle I opened the night or week before.

                                                                                  1. hassenpfeffer RE: tomself May 1, 2008 04:53 PM

                                                                                    A Loire valley muscadet rarely costs you more than $10-12 and is the very essence of what is meant by a dry white wine. Otherwise, I agree with the vermouth-ers.

                                                                                    1 Reply
                                                                                    1. re: hassenpfeffer
                                                                                      t
                                                                                      tpn423 RE: hassenpfeffer May 1, 2008 07:59 PM

                                                                                      Great idea! I also favor a Picpoul de Pinet, a dry white blend from the south of France. Dry, crisp, refreshing -- and usually around $7 - 10 a bottle. Some great, inexpensive dry whites come from Spain, too.

                                                                                    2. Perilagu Khan RE: tomself Sep 8, 2010 07:19 AM

                                                                                      I use DRY white wine. I learned the hard way that the surest way to wreck a dish is to sub sweet for dry. Obvious, perhaps, but as a rookie cook I was too obtuse to realise it.

                                                                                      1. l
                                                                                        learn2cook4you RE: tomself Jun 17, 2011 05:28 PM

                                                                                        That really depends on the recipe. If it is Alfredo sauce - Pinot Gregio, fish stock-Chardonnay, vermouth is a great stand in for small amounts and bitters will awaken salad dressing like no other. For my non-drinking friends I sub mustard or savory other herbs can really add pop - buy you need to experiment based on your taste.

                                                                                        1. a
                                                                                          audreyhtx1 RE: tomself Jun 17, 2011 05:48 PM

                                                                                          Dry vermouth. I have been very, very, VERY happy using it.

                                                                                          We don't drink white wine. And many wines I have tried in cooking give a bit of an off aftertaste unless they are super dry. I have never had this problem with vermouth.

                                                                                          1. pikawicca RE: tomself Dec 17, 2012 06:02 PM

                                                                                            Good dry vermouth.

                                                                                            1. Will Owen RE: tomself Dec 17, 2012 06:27 PM

                                                                                              Depends. Usually whatever is open, which tends to be a fairly brisk and acidic pinot grigio or sauvignon blanc. But if it's a German or Alsatian dish - as in choucroute garni - I'll go with a riesling or even that Austrian bubbly I get from Trader Joe's. I did that on a whim one year and was mighty pleased at how it came out.

                                                                                              Pace Julia, but the only time I use vermouth like that is in a fish dish or to make her pommes de terre à la huile, where you sprinkle some over the hot potato slices along with the chopped scallions. Too herb-y for most things, I think.

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